Onion and Cheese Frittata

Preheat your oven to 180°C (350°F).

Dice the onion into small, even pieces and grate the cheese if not pre-grated.

Melt the butter in an oven-safe skillet over medium heat. Add the diced onion and a pinch of salt, then cook for 6–8 minutes, stirring occasionally, until soft and lightly golden. Monitor closely to avoid overcooking.

While the onion cooks, crack the eggs into a bowl. Add the salt and black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Stir the grated cheese into the egg mixture.

Pour the egg mixture over the cooked onion in the skillet. Gently tilt the pan so the egg fills the edges evenly. Do not stir.

Cook for 4–5 minutes over medium-low heat until the edges begin to set but the center is still slightly wobbly.

Scatter the remaining cheese evenly over the top, then transfer the skillet to the oven.

Bake for 10–12 minutes, until the top is golden and the center is just set when gently shaken. Test for doneness by inserting a knife; it should come out clean.

Remove from the oven and let rest for 2 minutes before slicing into wedges. Serve warm.